HM 180 - Garde Manger
- Recent Professors
- Rhonda Barsotti
- Recent Semesters
- Spring 2026, Spring 2025
- Class Size
- Not published
- Credits
- 3
- Prerequisite
- HM 315 with a grade of "C" or better
- Spring 2026 Sections
- View Spring 2026 sections of HM 180
- Transfers To
- Not transferable
- Description
- 300/480) or ESLW 340 This course focuses on the art of the cold kitchen with emphasis on both modern and classical techniques. Topics include hors d'oeuvre, canape, salads, brining, pickling, curing, and smoking. This course also includes basic charcuterie with emphasis on forcemeats, mousselines, terrines, pate, galantines, and sausages.
- Usually Held
- Mon 1:35pm–5:25pm, Mon 11:00am–1:25pm, Mon Tue 1:20pm–4:40pm, Mon Tue 11:00am–1:10pm